Diacetyl has come up in many a Topic as well as questions to us.
After doing research and testing we have found that just because Diacetyl was not an ingredient in the flavor recipe, it may still be present.
Research We purchased a bottle of Vanilla Custard from Cappellas and had it shipped directly to a flavor analysis company. We requested testing for three ingredients, Diacetyl, Acetyl Propionyl and Acetoin.
The response we received is as follows.
Good evening, Kimberly. Your check arrived today and thank you. Diacetyl, 2,3-Pentanedione, and Acetoin are all present in the Vanilla Custard sample that you sent. Just a very small amount of diacetyl, however. Let me know if you need anything else.
In attempting to get some sort of report we could share with the public, we learned quite a bit. The Diacetyl is a trace amount and it is most probably there due to Acetoins ability to catalyze or change to Diacetyl. Acetoin is supposed to stabilize once mixed with other molecules, in its pure form it has the abilility to break down to Diacetyl.
Wanting next to know what prompts the Acetoin to Catalyze into Diacetyl we found a few articles.
From
Abstract - Inactivation of the gene for lactate dehydrogenase caused a significant change to metabolic flux with the elimination of lactic acid as a metabolic end product and production of ethanol, formate and acetoin. Acetoin production by Idh detective L lactis growing on sugar was comparable with that by a diacetylactis biovar growing on both sugar and citrate. The overexpression of biosynthetic α-acetolactate synthetase encoded by ilvBN genes also led to increased acetoin production in L lactis. The inactivation of the aldB gene encoding α-acetolactate decarboxylase increased the production of α-acetolactate and diacetyl at the expense of acetoin.
From
Abstract
Acetate and acetaldehyde can be detected as products of the oxidative dissimilation of acetoin in Bacillus subttilis extracts. They arise as the result of the direct cleavage of acetoin without a previous oxidation to diacetyl. This can be deduced from the following observations: (a) no diacetyl was detected in acetoin dissimilation experiments in vitro and (b) methylacetoin, an acetoin analogue which can not be oxidized to the diketone, also undergoes oxidative splitting, yielding acetone and acetate.
We have been told, that sunlight can affect degradation from Acetoin to Diacetyl, it also appears that oxidation may also play a role.
Linda at Perfumers Apprentice recently had her Vanilla Custard tested, at the time of testing the Vanilla Custard did not have Diacetyl. At the time of testing, is the key there. She believes it could potentially, catalyze and diacetyl could be produced in minute trace amounts. She has an article on her site, with more information on Acetoin and Diacetyl.
Minute trace amounts, what amount is safe? We have no idea! We will be adding product descriptions to our site on the flavors that contain Acetoin, so that you the consumer can make your own choice.
After doing research and testing we have found that just because Diacetyl was not an ingredient in the flavor recipe, it may still be present.
Research We purchased a bottle of Vanilla Custard from Cappellas and had it shipped directly to a flavor analysis company. We requested testing for three ingredients, Diacetyl, Acetyl Propionyl and Acetoin.
The response we received is as follows.
Good evening, Kimberly. Your check arrived today and thank you. Diacetyl, 2,3-Pentanedione, and Acetoin are all present in the Vanilla Custard sample that you sent. Just a very small amount of diacetyl, however. Let me know if you need anything else.
In attempting to get some sort of report we could share with the public, we learned quite a bit. The Diacetyl is a trace amount and it is most probably there due to Acetoins ability to catalyze or change to Diacetyl. Acetoin is supposed to stabilize once mixed with other molecules, in its pure form it has the abilility to break down to Diacetyl.
Wanting next to know what prompts the Acetoin to Catalyze into Diacetyl we found a few articles.
From
Abstract - Inactivation of the gene for lactate dehydrogenase caused a significant change to metabolic flux with the elimination of lactic acid as a metabolic end product and production of ethanol, formate and acetoin. Acetoin production by Idh detective L lactis growing on sugar was comparable with that by a diacetylactis biovar growing on both sugar and citrate. The overexpression of biosynthetic α-acetolactate synthetase encoded by ilvBN genes also led to increased acetoin production in L lactis. The inactivation of the aldB gene encoding α-acetolactate decarboxylase increased the production of α-acetolactate and diacetyl at the expense of acetoin.
From
Abstract
Acetate and acetaldehyde can be detected as products of the oxidative dissimilation of acetoin in Bacillus subttilis extracts. They arise as the result of the direct cleavage of acetoin without a previous oxidation to diacetyl. This can be deduced from the following observations: (a) no diacetyl was detected in acetoin dissimilation experiments in vitro and (b) methylacetoin, an acetoin analogue which can not be oxidized to the diketone, also undergoes oxidative splitting, yielding acetone and acetate.
We have been told, that sunlight can affect degradation from Acetoin to Diacetyl, it also appears that oxidation may also play a role.
Linda at Perfumers Apprentice recently had her Vanilla Custard tested, at the time of testing the Vanilla Custard did not have Diacetyl. At the time of testing, is the key there. She believes it could potentially, catalyze and diacetyl could be produced in minute trace amounts. She has an article on her site, with more information on Acetoin and Diacetyl.
Minute trace amounts, what amount is safe? We have no idea! We will be adding product descriptions to our site on the flavors that contain Acetoin, so that you the consumer can make your own choice.
I like using VC and will continue to do so unless otherwise told.
